Difference in Performance of Health Professionals on the Use of Food Thickeners for Dysphagia-Reference-Cited by-同舟云学术

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Difference in Performance of Health Professionals on the Use of Food Thickeners for Dysphagia

Published:2024-07-30 Issue:2 Volume:14 Page:101-108
ISSN:2233-5978
Container-title:Journal of the Korean Dysphagia Society
language:en
Short-container-title:Journal of the Korean Dysphagia Society

Author:

Seol Jae hyun¹,Hwang Hyun jung¹,Kim Dae young¹,Lee Kyung hee²,Yang Kyung ai²,Song Young cheon²,Lee Joonhee¹,Choi Kyoung Hyo³,Park Eun jung⁴,Song Young-jin¹

Affiliation:

1. Department of Rehabilitation Medicine, Asan Medical Center, Seoul, Korea

2. Department of Nursing, Asan Medical Center, Seoul, Korea

3. Department of Rehabilitation Medicine, Asan Medical Center, University of Ulsan College of Medicine, Seoul, Korea

4. Department of Occupational Therapy, Kyungbok University, Namyangju, Korea

Publisher

The Korean Dysphagia Society

Link

https://pdf.medrang.co.kr/JKDS/2024/014/JKDS014-02-03.pdf

Reference29 articles.

1. Critical Dysphagia is Common in Parkinson Disease and Occurs Even in Early Stages: A Prospective Cohort Study

2. Shin WS, Park SJ, Kim DK. Nutrition management and meal care for the elderly. 1st ed. Seoul: Changjisa; 2019.

3. Song YJ, Park EJ, Woo HS, Yoon IJ, Min KC, Oh JC. Swallowing disorder. 3rd ed. Seoul: Gyechugmunhwasa; 2018.

4. Measuring taste acceptance in neurologically impaired adults

5. Kim SJ, Lee KJ, Park JW. Investigation of the swallowing parameters related to the aspiration risk in the elderly over 65 years old. J Korean Geriatr Soc 2006;10:31-5.

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